ALMOND JOYS

2/3 c. sugar
1/3 c. water
1 c. white Karo syrup
1/8 t. salt

Cook & stir constantly to 226 degrees on candy thermometer. Pour over:

1 ½ T. flour & 14 oz. angel flake coconut.

Press into buttered 9”x 9” pan. Cool overnight. Shape in little balls around an almond. Dip in melted dipping chocolate (about 1 pound).

*Use a pie tin and put in 200 degree oven to melt chocolate.

Teresa Moore